For four years, I have been a beet enthusiast. Yes, it’s a thing. It all started in 2013 when I lived in Spain with a Spanish woman, my señora. She cooked all of my meals and every thing she made was absolutely delicious. Experiencing the food of another culture is one of my favorite things about exploring a new place. Luckily for me, almost everything she served was healthy. I was introduced to beets in my first week living with her. She served a simple side of beets, onions and of course olive oil. It was Earthy, sweet, balanced, fresh and full of flavor. It was at this moment I fell in love with beets. Or remolachas as the Spanish say.
A photo of one of my meals in Spain. Here we have seafood paella and a side of beets and onions. I’m drooling. This is a typical meal we would get.
I used to eat beets so much that my pee would turn red. (I also heard this means you have weak stomach acid. I’m not sure how true this is, but something I will look into!)
I decided to roast some beets today as I’m trying to use up all of my groceries before I leave this week. I won’t sugarcoat it, handling beets can be a pain. They take a nice chunk of time to cook, and they stain so easily (so beware), but besides that it’s super easy!
To Roast Beets You Will Need:
- Raw Organic Beets
- A baking dish
- Aluminum foil
Today I was working with bagged beets from Trader Joe’s. If you’re working with the greens, trim the stem and leaves before roasting.
How To Roast Beets:
- Preheat the oven to 450 degrees F
- Prep the beets by trimming the stem and leaves if necessary. Gently wash with water and pat dry.
- Place the beets in a single layer on an aluminum foil lined baking dish. You can also add a little water to the dish if you wish. Cover the dish tightly with more foil.
- Cooking time varies based off of size and ripeness, but will typically take 1-2 hours.
- Set a timer for one hour to check your beets. Use a fork; they should be pretty soft. Remove any that feel done and use tongs to turn the beets that still need cooking.
- Continue checking and turning the beets every 20 minutes until they are cooked through.
- Peeling them can be a bitch and can for sure stain your hands or clothes. I choose to just peel the beets with my hands under running water. This usually works okay. If anyone has a better suggestion for an easy way to peel beets, I’m all ears!!!!!
At this point, you’ll have ruby red roasted sweet and Earthy beets to use in juices, salads, side dishes, baked meals. The opportunities are endless. Use your imagination to enjoy God’s crimson gift to Earth, the beet.